干旱区生态环境知识资源中心(Arid): A comprehensive review on health benefits, nutritional composition and processed products of camel milk

Arid

DOI	10.1080/87559129.2021.2008953
	A comprehensive review on health benefits, nutritional composition and processed products of camel milk
	Muthukumaran, M. Selva; Mudgil, Priti; Baba, Waqas N.; Ayoub, Mohammed Akli; Maqsood, Sajid
通讯作者	Maqsood, S (corresponding author)，Zayed Ctr Hlth Sci, Al Ain, U Arab Emirates.
来源期刊	FOOD REVIEWS INTERNATIONAL
ISSN	8755-9129
EISSN	1525-6103
出版年	2023
英文摘要	Camel milk has been regarded as a potential nutritional and therapeutic food source across various arid and semi-arid regions. Camel milk composition is comparable to cow milk with predominant medium-chain fatty acids in fat, low lactose, and abundant vitamin C and iron. Consumption of camel milk and its products are presumed to be associated with antidiabetic, anti-cancerous, anti-hypertensive and many other health benefiting properties. Different in vitro and in vivo studies on camel milk have revealed various underlying mechanisms such as presence of bioactive proteins (lactoferrin, immunoglobulins, lactoperoxidases, etc.) as well as generation of various bioactive peptides upon digestion as possible scientific rationale for its health benefiting properties. Camel milk is currently processed into different fermented and non-fermented products, however, major commercially important products processed from bovine milk (yogurt and cheese) has not been processed successfully from camel milk till date. Therapeutic values of camel milk offer an extra advantage for its utilization in production of different functional food products. As such this review aims to present detailed compositional analysis, status of various feasible products from camel milk and the comprehensive discussion on the various health beneficial properties associated with camel milk and its components.
英文关键词	Camel milk nutritional properties antidiabetic processing fermented products
类型	Review ; Early Access
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000745877800001
WOS关键词	LACTIC-ACID BACTERIA ; IV DPP-IV ; COW MILK ; ANTIMICROBIAL ACTIVITY ; CHEMICAL-COMPOSITION ; WHEY-PROTEIN ; GLYCEMIC CONTROL ; BUFFALO MILK ; PHYSICOCHEMICAL CHARACTERISTICS ; ANTIBACTERIAL ACTIVITY
WOS类目	Food Science & Technology ; Nutrition & Dietetics
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/377102
作者单位	[Muthukumaran, M. Selva] Hindustan Inst Technol & Sci, Dept Food Technol, Chennai, Tamil Nadu, India; [Mudgil, Priti; Baba, Waqas N.; Maqsood, Sajid] United Arab Emirates Univ, Dept Food Sci, Coll Agr & Vet Med, Al Ain, U Arab Emirates; [Ayoub, Mohammed Akli] United Arab Emirates Univ, Coll Sci, Dept Biol, Al Ain, U Arab Emirates; [Ayoub, Mohammed Akli; Maqsood, Sajid] United Arab Emirates Univ, Zayed Ctr Hlth Sci, Al Ain, U Arab Emirates
推荐引用方式 GB/T 7714	Muthukumaran, M. Selva,Mudgil, Priti,Baba, Waqas N.,et al. A comprehensive review on health benefits, nutritional composition and processed products of camel milk[J],2023.
APA	Muthukumaran, M. Selva,Mudgil, Priti,Baba, Waqas N.,Ayoub, Mohammed Akli,&Maqsood, Sajid.(2023).A comprehensive review on health benefits, nutritional composition and processed products of camel milk.FOOD REVIEWS INTERNATIONAL.
MLA	Muthukumaran, M. Selva,et al."A comprehensive review on health benefits, nutritional composition and processed products of camel milk".FOOD REVIEWS INTERNATIONAL (2023).